Ralph H. Road

Butteroons

• ½ cup butter
• ⅓ cup sugar
• 1 egg, separated
• 2 tsp grated lemon rind
• 2 tsp grated orange rind
• ¼ tsp salt
• 1 cup sifted AP flour
• ½ cup (4 oz) chopped candied pineapple or raisins
• 1 cup flaked or chopped shredded coconut

1. Cream butter. Add sugar, egg yolk, lemon rind, orange rind, and salt. Cream well.
2. Blend in flour and fruit. Chill.
3. Shape by teaspoonfuls into balls. Roll in slightly beaten egg white, then in coconut. Place on ungreased cookie sheets.
4. Bake at 325°for 20 to 25 minutes until light golden brown.